Moroccan chicken stew with cilantro and parsley

The sour/herbaceous flavor profile of this Moroccan stew reminds of "Ghorme-sabzi," the king of all the Persian dishes. Like Ghormeh-sabzi, this Moroccan stew contains fresh herbs and a preserved form of citrus. Unlike Ghormeh-sabzi, it is made with chicken and contains olives as well as an assortment of spices. Herbal stews, admittedly, do not look wonderfully appealing as vivid green herbs turn dark green as the result of stewing. If one somehow manages to take that aspect for granted, they will be blessed with the complex flavors which are devolved as the result of long cooking of the herbs.

Ingredients:
2.2 Pounds (~1 kg or 8 medium) chicken thighs
1 large yellow onion, finely chopped

3 garlic cloves, finely chopped

1 TBSP ginger, grated

2 Oz (~55 gr) parsley, finely chopped

2 Oz (~55 gr) cilantro, finely chopped
3 dried mild chilies (I used Kashmiri)

1 TBSP Ras el hanout (Moroccan spice mix. See below)

½ preserved lemon

3.52 Oz (~100 gr) olives

The expression "Ras el hanout" is the Moroccan equivalent of the English phrase: "The Cream of the crop." Spice shops in Morocco offer their best mix under such name. My Ras el hanout contained equal amounts of cumin, coriander, allspice, Cayenne, Cinnamon and a pinch of saffron. 

Lightly caramelize the onions. Add the garlic and ginger and cook until fragrant and translucent. Add the spice mixture and toast in the oil. Add the herbs and chilies. Cook until the herbs are slightly charred. Add the preserved lemon and some water (enough to fully submerge and stew the chicken)

In a large pot (capable of handling the chicken pieces in one layer) brown the chicken. Spoon out the excess fat or the stew will be very oily. Add the herbal mixture. Decrease the heat to medium-low, cover, and cook for thirty minutes. Add the olives, uncover the pan, increase the heat to medium, and cook for a further ten minutes.